If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs—full-flavored mixtures of paprika, black pepper, and cayenne, with just a touch of brown sugar for sweetness. The rub is massaged into the meat the night before grilling, and additional rub is sprinkled on the ribs at the end of cooking. This double application of spices creates incredible character and depth of flavor, while at the same time preserving the natural taste of the pork.

Here, balsamic vinegar combines with the usual elements of a homemade barbecue sauce to form something entirely new. The end result makes for a sticky, tangy, unforgettable take on good old-fashioned ribs.

Summer isn't the only time to enjoy sticky ribs— these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips.